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Monday, November 29, 2010

Stuffed Mushrooms

From the kitchen of One Perfect Bite...Stuffed mushrooms are one of my favorite hot appetizers. I've collected an impressive assortment of recipes for them and, over time, you'll probably get to see them all. However, today I'm only going to feature one. I chose this one to serve over the weekend because it's so easy to do, and, when you're into day four of a long weekend, easy assumes an importance it might otherwise not have. I think the original recipe, found here, was developed by Giada De Laurentis, but I found another that is similar in an online book, called Almost Italian, which is a compilation of recipes and stories from Italian immigrant communities across America. Those of you who love Italian food might find the book really interesting. I know I did. I've changed the recipe slightly to avoid waste. I've included finely chopped mushroom stems in my stuffing and changed the herb mix a bit. I think the mushrooms help keep the stuffing, which can be dry, moist and I replaced the mint, which I found to be off-putting, with additional parsley. Here's my version of the recipe.

Directions:1) Heat 1 tablespoon olive oil in a frying pan. Add chopped mushroom stems and cook just until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 15 seconds longer. Remove from heat and cool to room temperature.2) Preheat the oven to 400 degrees F.3) Add 2 tablespoons olive oil, bread crumbs, cheese, parsley and salt and pepper to taste to mushroom mixture in skillet. Mix with a spoon to blend.4) Coat bottom of a large baking sheet with about 1 tablespoon olive oil. Spoon filling into the mushroom cavities and arrange on baking sheet, cavity side up. Drizzle remaining oil over filling in each mushroom. Bake until mushrooms are tender and filling is heated through and golden on top, about 25 minutes. Serve immediately. Yield: 7 servings.

Perfect to bring to a Christmas party this year! Do you think I could get away with this for a potluck dish? We have our annual potluck at work and don’t have access to an oven. I wonder if I could get away with serving these at room temperature.

Thanks so much Mary !!! I always admired this beautiful creation in the pictures,and drooled but never tried to make these,I thought it would be cumbersome.

The picture & the presenation here is Fantabulous.I actually went beyond and read the recipe and want to make it,I have bookmarked this recipe:) I would also eliminate mint,it does overpower the dish. Have a great day:)!!!

I love so many of Giada's recipes, and I also love stuffed mushrooms. They are always a big hit whenever I serve them at dinner or at a party. Thank you so much for sharing. I hope you have a wonderful Monday!

Do you know??? Last Saturday I made my first muffins...udsing your Thanksgiving breakfast blueberry muffins....I used yougurt instead sour cream (I don't find it here)....they were too good...and today they are still fabulous!!!Thanksssssssssssss a loooooooooooooot , blessings...Flavia

These do look pretty easy. Phil loves stuffed mushrooms and when we go out to eat, he will order them as his whole meal even though they are an appetizer. I've never made any, shame on me! But I think I will try this, he will be tickled pink!! Thanks

Marythere is something to be said for simplicity! those lovely mushrooms stuffed with seasoned bread crumbs, oh so light and delicate...sigh..what a treat for the senses!thank you for sharing them with usDennis

Mary, these stuffed mushrooms are my favourite and I am going to try this recipe of yours....mmmm I can feel the awesomeness just drooling at them now. You have managed to make me drool and salivates over them :))) I have bookmarked this !

Mmmmm I love anything mushrooms, but I haven't yet tried making stuffed mushrooms... I'm too impatient I think. I would have to start with the portabellas. I agree with you about the mint not going with the shrooms. Parsley all the way!

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